Triple Chocolate Espresso Bean Cookies Recipes

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DOUBLE CHOCOLATE AND ESPRESSO COOKIES



Double Chocolate and Espresso Cookies image

Provided by Giada De Laurentiis

Categories     dessert

Time 31m

Yield 10 to 12 cookies

Number Of Ingredients 12

6 ounces semi-sweet chocolate, chopped into 1/2-inch pieces (recommended: Ghirardelli)
2 tablespoons unsalted butter, at room temperature
1/3 cup dark chocolate-covered espresso beans
1 cup flour
2 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon fine sea salt
3/4 cup sugar
2 eggs, at room temperature
2 tablespoons water
1 teaspoon pure vanilla extract
1 cup semi-sweet chocolate chips (recommended: Nestle Toll House)

Steps:

  • Place an oven rack in the center of the oven. Preheat the oven to 300 degrees F. Line 2 baking sheets with parchment paper or silicone mats. Set aside.
  • In a small bowl, combine the chocolate and butter. Place the bowl over a pan of barely simmering water and stir occasionally until the chocolate has melted and the mixture is smooth.
  • In the bowl of a food processor, finely chop the chocolate covered espresso beans. In a medium bowl, whisk together the chopped espresso beans, flour, cocoa powder, baking powder, and salt.
  • In another medium bowl, whisk together the sugar, eggs, water, and vanilla extract. Gradually add the dry ingredients and stir until thick and smooth. Fold in the melted chocolate. Stir in the chocolate chips. Using a cookie or ice cream scoop, scoop level 1/4 cupfuls of the batter onto the prepared baking sheets. Bake until slightly puffed and the tops begin to crack, 18 to 20 minutes. Allow the cookies to cool completely on the baking sheets and serve.

CRISP CHOCOLATE-ESPRESSO RIBBON COOKIES



Crisp Chocolate-Espresso Ribbon Cookies image

Prize-Winning Recipe 2008! Love do-aheads? With layered cookie dough in your fridge or freezer, you can bake and serve these delicious cookies whenever you want.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h20m

Yield 48

Number Of Ingredients 8

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1 tablespoon Gold Medal™ all-purpose flour
1/2 cup butter or margarine, softened
1 teaspoon almond extract
1 egg, slightly beaten
1/3 cup bittersweet chocolate chips, melted
1/2 cup coarsely to finely crushed chocolate-covered espresso coffee beans
1/3 cup coarsely chopped toasted almonds

Steps:

  • Line bottom and sides of 9x5-inch loaf pan with plastic wrap. In large bowl, stir cookie mix, flour, butter, almond extract and egg until soft dough forms. Divide dough in half; place half of dough in another bowl. Stir melted chocolate into half of dough. To remaining half of dough, mix in espresso beans and almonds.
  • Firmly press half of chocolate dough evenly in bottom of loaf pan. Evenly press half of espresso dough over chocolate dough in pan. Repeat with remaining chocolate dough and espresso dough. Fold plastic wrap over dough to cover. Refrigerate about 2 hours or until firm.
  • Heat oven to 350°F. Remove dough from pan; unwrap. Place dough on cutting board. Cut dough crosswise into 4 equal pieces. Cut each piece crosswise into 1/4-inch slices. On ungreased cookie sheets, place slices 2 inches apart.
  • Bake 9 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack.

Nutrition Facts : Calories 80, Carbohydrate 10 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 45 mg, Sugar 6 g, TransFat 0 g

DOUBLE-CHOCOLATE ESPRESSO COOKIES



Double-Chocolate Espresso Cookies image

Anyone who is a chocolate and espresso fan is sure to love these. Coffee enhances the flavor of chocolate in the tender chewy cookies. They're guaranteed to wake up your taste buds. -Cindi Paulson, Anchorage, Alaska

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 3 dozen.

Number Of Ingredients 9

3 ounces unsweetened chocolate, chopped
2 cups semisweet chocolate chips, divided
1/2 cup butter, cubed
1 tablespoon instant coffee granules
1 cup plus 2 tablespoons sugar
3 large eggs
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt

Steps:

  • In a small heavy saucepan, melt unsweetened chocolate, 1 cup chocolate chips and butter with coffee granules; stir until smooth. Remove from heat; set aside to cool., Preheat oven to 350°. In a small bowl, beat sugar and eggs 3 minutes or until thick and lemon-colored. Beat in chocolate mixture. Combine flour, baking powder and salt; add to chocolate mixture. Stir in remaining chips., Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake 10-12 minutes or until puffed and tops are cracked. Cool 5 minutes before removing to wire racks.

Nutrition Facts : Calories 112 calories, Fat 6g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 54mg sodium, Carbohydrate 15g carbohydrate (12g sugars, Fiber 1g fiber), Protein 1g protein.

TRIPLE CHOCOLATE ESPRESSO BEAN COOKIES



Triple Chocolate Espresso Bean Cookies image

This is one of my favorite cookie recipes. The dough can be frozen and used later, if you don't want to make them all at once. Just place balls of the cookie dough into freezer bags and toss them in the freezer. Bake them straight from the freezer, increasing the baking time by a couple of minutes to compensate for the frozen dough.

Provided by Annisette

Categories     Drop Cookies

Time 25m

Yield 2-3 dozen

Number Of Ingredients 12

2 1/2 cups whole wheat pastry flour
2 tablespoons espresso powder (freshly ground)
3/4 teaspoon baking soda
3/4 teaspoon baking powder
3/4 teaspoon sea salt (finely ground)
1/2 cup cocoa powder (not dutched)
1 cup unsalted butter, room temperature (soft to the touch)
2 cups granulated sugar (or 1 1/2 cups granulated sugar and 1/2 cups dark brown sugar)
2 large eggs
3 teaspoons vanilla extract
3/4 cup semi-sweet chocolate chips
8 ounces chocolate-covered coffee beans

Steps:

  • Preheat oven 375°F.
  • In a medium bowl, whisk together whole-wheat pastry flour, baking soda, baking powder, salt, and cocoa powder. Set aside.
  • In a large bowl, cream the butter until light and fluffy. Add in the sugar and beat until the mixture is a thick, frosting-like consistency. Add in the eggs, one at a time, making sure each egg is incorporated before adding in the next one. Add in the vanilla and mix until it is incorporated.
  • Gradually add the dry ingredients to the wet ingredients, stirring after each addition until the flour is incorporated. The dough should be moist and uniformly brown.
  • Stir in the espresso beans and chocolate chips by hand, mixing just until they are evenly distributed throughout the dough.
  • Drop the dough by heaping tablespoons onto a cookie sheet.
  • Bake for about 10 minutes on the middle rack. Don't overbake or they will dry out. It's best to underbake them just a bit.
  • Allow to cool.

Nutrition Facts : Calories 3159.4, Fat 156.4, SaturatedFat 90.5, Cholesterol 444.8, Sodium 1610.1, Carbohydrate 431.5, Fiber 35.4, Sugar 284.2, Protein 42.8

TRIPLE CHOCOLATE ESPRESSO BEAN COOKIE RECIPE



TRIPLE CHOCOLATE ESPRESSO BEAN COOKIE RECIPE image

Categories     Egg

Number Of Ingredients 15

2 1/2 cups whole-wheat pastry flour
2 tablespoons freshly ground espresso powder
3/4 teaspoon aluminum-free baking soda
3/4 teaspoon aluminum-free baking powder
3/4 teaspoon finely ground sea salt
1/2 cup natural cocoa or cacao powder (Scharffen Berger or Dagoba), not dutched
1 cup unsalted butter, room temperature (soft to the touch)
2 cups fine-grain natural granulated sugar (evaporated cane sugar) - for example, I love Alter-eco brand, OR do 1 1/2 cups sugar + 1/2 cup dark brown sugar
2 large eggs
3 teaspoons vanilla extract
3/4 cup semi-sweet chocolate chips
8 ounces chocolate covered espresso beans
Preheat your oven to 375 degrees.
Assemble dry ingredients: In a medium bowl whisk together the whole wheat pastry flour, baking soda, baking powder, salt, and cacao powder. Set aside.
Assemble the wet ingredients: In a big bowl or with an electric mixer beat the butter until it is fluffy and lightens a bit in color. Now beat in the sugar - it should have a thick frosting-like consistency. Mix in the eggs one at a time, making sure the first egg gets incorporated before adding the next. You will need to scrape down the sides of the bowl once or twice as well. Add the vanilla and mix until it is incorporated.

Steps:

  • Add the flour mixture to the wet ingredients: Add the dry ingredients to the wet mix in about four waves. Stir a bit between each addition until the flour is just incorporated. You could add all the flour at once, but it tends to explode up and out of the mixing bowl and all over me every time I do that. At this point you should have a moist, brown dough that is uniform in color. Stir in the espresso beans and chocolate chips by hand and mix only until they are evenly distributed throughout the dough. Drop the cookies onto baking sheets: I like to make these cookies medium in size (they are rich!) - and use roughly one heaping tablespoons of dough for each one. I leave the dough balls rough and raggy looking - I never roll them into perfect balls or anything like that - this way each cookie will have a bit of unique personality. Place the cookies in the oven: Bake at 375 degrees for about 10 minutes on the middle rack. You don't want to over bake these cookies at all or they will really dry out. If anything, under bake them just a bit. When they are done, pull them out to cool. Tip: If you don't want to bake all the cookies at one once you can freeze some of the dough for quick cookies later. Instead of placing the cookies in the oven put the cookie dough balls into a freezer-quality plastic bag and toss them in the freezer. You can bake straight from the freezer at a later date, up the baking time by a couple minutes to compensate for the frozen dough.

TRIPLE CHOCOLATE COOKIES



Triple Chocolate Cookies image

Provided by Bobby Flay

Categories     dessert

Time 1h15m

Yield about 3 dozen cookies

Number Of Ingredients 13

6 ounces bittersweet chocolate
2 ounces unsweetened chocolate
1/4 plus cup plus 2 tablespoons all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sugar
3/4 stick unsalted butter
2 large eggs
2 teaspoons instant espresso powder, such as Medaglia D'Oro
2 teaspoons vanilla extract
1/2 cup semisweet chocolate chips
1/2 cup high-quality white chocolate chips
1 1/2 cups coarsely chopped toasted pecans

Steps:

  • Preheat the oven to 350 degrees F. Place the chocolate in a medium bowl over a pot of simmering water and melt completely. Sift together the flour, baking powder and salt and set aside. Beat the sugar and butter in the bowl of an electric mixer. Add the eggs, then the espresso and vanilla, and beat on high speed, 2 minutes. On low speed, beat in the melted chocolate mixture until just combined. Fold in the flour mixture with a rubber spatula until just combined. Stir in the chocolate chips and pecans. Scoop the mixture onto a parchment-lined baking sheet using a small ice-cream scoop , putting 8 cookies on each sheet. Bake 10 to 11 minutes (and not any longer). The surface will be dry but the inside will still be soft. Cool on a baking sheet. These cookies are best eaten the day they are made. Wrap leftovers well in plastic wrap and store in an airtight container.

FUDGY TRIPLE CHOCOLATE COOKIES



Fudgy Triple Chocolate Cookies image

I had a jar of hot fudge sauce hanging around in the fridge, so I threw it in. It made the fudgy chocolate cookies so moist and gooey good!

Provided by Cookie

Time 30m

Yield 24

Number Of Ingredients 12

1 ½ cups unsalted butter, softened
¾ cup white sugar
¾ cup brown sugar
½ cup shortening
¼ cup hot fudge sauce
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
⅔ cup cocoa powder
¾ teaspoon baking soda
¼ teaspoon salt
2 cups semisweet chocolate chips

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Beat butter, white and brown sugars, shortening, fudge sauce, eggs, and vanilla together in a large bowl until light and fluffy.
  • Combine flour, cocoa, baking soda, and salt in a bowl. Stir flour mixture into the butter mixture until well blended. Mix in the chocolate chips. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
  • Bake in the preheated oven until just set (cookies will be very soft), 8 to 10 minutes. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.

Nutrition Facts : Calories 310 calories, Carbohydrate 31 g, Cholesterol 46 mg, Fat 21.2 g, Fiber 1.9 g, Protein 2.8 g, SaturatedFat 11.3 g, Sodium 83.3 mg, Sugar 19.9 g

TRIPLE CHOCOLATE-ESPRESSO CHEESECAKE



Triple Chocolate-Espresso Cheesecake image

From a fellow teacher--whose passion for cheesecake is as great as her teaching! **Prep time includes cooling and chilling times.** Best to make this a day ahead--for time and flavor.

Provided by JamesDeansGirl

Categories     Cheesecake

Time 8h45m

Yield 12-16 serving(s)

Number Of Ingredients 18

1 cup chocolate wafer crumbs (about 12-15 cookies)
2 tablespoons butter, melted
1 tablespoon sugar
8 ounces bittersweet chocolate, chopped
2 lbs cream cheese, softened
1 cup sugar
1 cup sour cream
2 large eggs
2 large egg yolks
1/4 cup freshy brewed espresso
1 teaspoon vanilla extract
1 tablespoon freshly ground coffee beans
1 cup heavy cream
6 ounces bittersweet chocolate, chopped
1 tablespoon instant espresso powder, dissolved in
2 tablespoons water
chocolate-covered coffee beans (optional)
whipped cream (optional)

Steps:

  • MAKE THE CRUST: Combine the cookie crumbs, sugar, and melted butter; press the mixture evenly and firmly into the bottom of a greased 9" springform pan.
  • Refrigerate the crust while making the filling.
  • MAKE THE FILLING: Preheat oven to 350*F.
  • Melt the chocolate over very low heat, stirring, until smooth; remove pan from heat and set aside to cool.
  • Using an electric mixer on medium speed, beat together the cream cheese and sugar until light and fluffy.
  • Add the sour cream; blend well.
  • Scrape down the sides of the bowl.
  • Add the eggs and egg yolks, one at a time, blending well after each addition; scrape down sides of bowl.
  • Add the espresso, vanilla, and ground coffee; scrape down sides of bowl.
  • Add the melted chocolate; blend well.
  • Scrape down sides of bowl again; belnd for another minute, until smooth and well combined.
  • Pour the filling into the chilled crust; let rest for 10 minutes.
  • Place the cheesecake pan into a water bath; bake at 350*F for 45 minutes.
  • Turn off the oven and let the cheesecake cool inside for another hour before removing.
  • Meanwhile, MAKE THE GANANCHE: In a small, heavy saucepan, bring the heavy cream to a boil.
  • Pour the cream over the chopped chocolate and let stand for 1 minute.
  • Stir to melt the chocolate.
  • Stir in the espresso; let mixture cool to room temperature.
  • Pour sauce over the cooled cheesecake; remove the cake from the oven and the water bath.
  • Refrigerate the cake for at least 6-8 hours to set before serving.
  • If desired, garnish with dollops of whipped cream and/or chocolate-covered coffee beans.

Nutrition Facts : Calories 522.8, Fat 42.5, SaturatedFat 25.8, Cholesterol 194.2, Sodium 323.2, Carbohydrate 28.2, Fiber 0.3, Sugar 20.8, Protein 8.9

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